Moroccan recipes: Roasted Cauliflower with Harissa and Yogurt Dip




Dive straight into Moroccan cuisine with Harissa. It’s spicy, but if you use just a little it will flavor your vegetables delightfully. You’ll need the yogurt sauce if your harissa’s spicy!


For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle. 




Prep time: 15 min. Cook time: 50 min. 
Ingredients (Serves 4):
  • 1 head cauliflower
  • 2-3 teaspoons harissa paste
  • ¼ cup olive oil
  • ¼ cup flat-leaf parsley

Yogurt Dip:
  • 8 oz. plain yogurt, full fat best
  • 2 teaspoon lemon juice (about ½ lemon)
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 Persian cucumber, skinned and grated
  • 1 clove garlic, minced



1. Preheat the oven to 400 F. Cut your cauliflower into florets or slabs. Place on a baking sheet lined with parchment.

2. Mix the harissa and oil in a small bowl. With a brush, brush the cauliflower generously with the mix. One side is enough, because it is probably spicy.

3. Check cauliflower for doneness after 40 minutes and turn them. Cook until a fork easily pierces them.

4. Let cool a few minutes, then sprinkle parsley on top.

5. For the yogurt dip: Be sure to drain cucumber as much as possible, squishing it in a paper towel. Then, mix all ingredients together. This can be done a day ahead.



Serve warm or cold. If you have leftovers, you can mix cauliflower with a lentil soup to make a perfectly healthy and hearty soup.











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